Description
This Slow Cooker Jambalaya recipe is a flavorful one-pot meal featuring a mix of chicken, andouille sausage, shrimp, rice, and vegetables, all simmered together in Cajun-inspired spices. Perfect for a hearty and satisfying dinner!
Ingredients
Scale
- 450g (1 lb) boneless skinless chicken thighs, cut into chunks
- 225g (½ lb) andouille sausage or smoked sausage, sliced
- 225g (½ lb) raw shrimp, peeled and deveined
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 celery stalk, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 can (400g / 14 oz) diced tomatoes, with juice
- 1 cup long-grain white rice, uncooked
- 2½ cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon salt
- Green onions
Meat and Seafood:
Produce:
Canned Goods:
Dry Goods:
Optional Garnish:
Instructions
- Add Ingredients: Place chicken, sausage, diced tomatoes, bell peppers, celery, onion, garlic, rice, chicken broth, oregano, thyme, paprika, cayenne pepper, black pepper, and salt in the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 4-5 hours or high for 2½-3 hours until rice is tender and chicken is cooked.
- Add Shrimp: About 30 minutes before serving, stir in raw shrimp, cover, and cook until pink and cooked through.
- Final Touches: Adjust seasoning if necessary. Garnish with parsley and green onions before serving.
Notes
- Use pre-cooked shrimp and add them in the final 10 minutes to prevent overcooking.
- For a smokier flavor, brown the sausage before adding it to the slow cooker.
- You can substitute brown rice, but increase cook time and broth slightly.
Nutrition
- Serving Size: 1½ cups
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
